This is a wonderfully
unusual way to cook a cutlet. I doubt there is another recipe like this
Cooking it to this recipe will produce a totally
authentic dish that will appeal to a wide range of palates - both
European and Asian.
this is so TASTY as the mix of flavours is really astonishing. Serve
a non expensive white wine and/or a jug of water with lemon slices and
will make enough for 8 good sized portions. Divide everything by 2 for
a standard meal.
1 kg chicken
meat - chopped into small pieces
100 g onions
50 g ginger
5 g cinnamon
10 g turmeric
10 g garam
3 green chillies
- chopped up
50 g plain
2 eggs - whisked
in a bowl
125 g bread
100 g tomatoes
100 g cucumber
300 ml cold
water with a pinch of salt
1. Peel the
onions and the ginger pieces. DO NOT chop them up.
2. Put the
whole onions and ginger pieces into the cold, salted water and bring to
the boil. Add the chicken pieces.
3. Boil the
chicken (with the onions and ginger) until the meat is cooked. Once
remove the meat but keep the onions and ginger. Put the meat to one
and allow to cool.
4. Once cool,
put the chicken, the ginger and the onions through a mincer.
5. Put the
resulting chicken/ginger/onion mixture into a bowl and add the
garam flour, turmeric and chopped chillies. Mix together well.
Add a pinch of salt and
divide the chicken mixture into 8 equal sized pieces.
Mould each portion of
the chicken mixture into a flatish medallion shape about 5 mm thick.
each medallion with plain flour, place into a bowl of whisked eggs,
and coat with bread crumbs.
Repeat this for all 8
Heat a little oil in
a frying pan and fry the cutlets on both sides until golden brown. Take
care not to burn them on the outsides.
These chicken cutlets are
best served with a salad and a garnish of sliced tomato and
A small bowl of mango (or any other flavour) chutney adds a little